We found this olive oil cake recipe from Nigella Lawson and thought this would be a great treat that is still kinda heart healthy!!
- ⅔ cup SOOC Arbequina extra-virgin olive oil (plus more for greasing)
- 6 tablespoons unsweetened cocoa (sifted)
- ½ cup boiling water
- 2 teaspoons vanilla extract
- 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
- ½ teaspoon baking soda
- 1 pinch of salt
- 1 cup superfine sugar
- 3 large eggs
- SOOC Raspberry balsamic vinegar (optional, for topping)
Note: For a fun twist, substitute Arbequina olive oil with SOOC Blood Orange olive oil or any flavor you wish.
- Preheat your oven to 325ºF. Grease a 9-inch springform tin with a little oil and line the base with baking parchment.
- Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool.
- In another bowl, combine the almond meal (or flour) with the baking soda and pinch of
- Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
- Pour liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.
- Let cool for 10 minutes, then ease the sides of the cake with a small spatula and spring it out of the tin. Serve with ice cream, fresh raspberries, and drizzle with SOOC Raspberry balsamic vinegar.
Posted in Desserts | Tagged arbequina, blood orange, cake, Chocolate, chocolate cake, cocoa, ice cream, Raspberry, raspberry balsamic | Leave a Comment »
3 Tbsp SOOC Garlic Olive Oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/2 cup celery, minced
1 clove garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells
- Heat olive oil in a large saucepan or soup pot over medium heat and sauté onion, celery, garlic, zucchini and green beans, about 5 minutes.
- Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
- Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!
Serving Size: 1 1/4 cups * Calories: 190 * Fat: 4 g * Carbs: 30.4 g * Fiber: 9 g * Protein: 8.9 g
Posted in Main Courses, News | Tagged beans, carrots, EVOO, garlic, Garlic Extra virgin olive oil, green beans, minestrone, Onion, Soup, spinach, tomato, Zucchini | Leave a Comment »
2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
7 tablespoons SOOC Harissa extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
3 tablespoons SOOC Honey Ginger balsamic vinegar
5 ounces mixed salad greens
1 teaspoon Dijon mustard (optional)
1/2 cup dried cranberries 2 tablespoons chopped flat-leaf parsley
1. Preheat the oven to 400°. In a small bowl, mix the spices together. In a medium bowl, toss the carrots, onion and 2 tablespoons of the Harissa olive oil. Add 1 tablespoon of the spice mix (saving remaining spice mix for Quinoa) and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, until tender.
2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.
3. In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
4. In a large bowl, whisk the remaining Harissa olive oil with 3 tablespoons of the Honey Ginger balsamic vinegar, adding remaining spice mix (if any). Salt and pepper to taste, or add one teaspoon of Dijon Mustard, if desired. Add the salad greens, Quinoa, roasted vegetables, cranberries, walnuts, and toss to coat. Finish with Parsley. If presentation is a must, toss the greens with half of the dressing first, and spoon Quinoa mix on top of greens with remaining dressing.
Posted in News, Recipes, Salads | Tagged balsamic, cayenne, cinnamon, coriander, cranberries, cumin, EVOO, ginger, Harissa, Honey Ginger, paprika, Quinoa, Roasted Carrot, salad, spicy, tumeric, vegetables, walnuts | Leave a Comment »
3/4 cup white sugar
1 Tablespoons SOOC organic butter olive oil
3 Tablespoons SOOC butternut squash seed oil
3/4 cup canned pumpkin or fresh pumpkin puree
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
Preheat the oven to 400 degrees F. Grease and flour muffin pan. Mix sugar, oil, eggs. Add pumpkin and water to mixture.
In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
Fill muffin cups 2/3 full with batter using an ice cream scoop. Bake in preheated oven for 20 to 25 minutes. Let muffins cool in pan for 5 minutes, then flip out onto wire rack and cool for 10 minutes before serving.
Makes 12 muffins.
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3 Tbsp SOOC fig balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
3 Tbsp SOOC Arbosana EVOO
1 pt cherry/grape tomatoes, halved
1/4 cup sliced red onion
1 1/2 lb chicken breast cutlets (1/4″ thick)
4 cup baby arugula or mixed greens
1. Whisk together vinegar, mustard, and garlic. Add oil in slow stream, whisking to combine. Season to taste. Divide between 2 bowls. Add tomatoes and onion to one bowl and chicken to the other. Marinate 15 minutes.
2. Preheat grill to medium heat. Remove chicken from marinade (discard marinade). Grill chicken, turning, until golden brown and cooked through, 6 minutes. Transfer to plate and cover to keep warm.
3. Toss arugula or mixed greens in bowl with marinated tomatoes and onion to coat. Halve chicken and divide among 4 plates. Top with salad.
Posted in Main Courses, Recipes, Salads | Tagged arbosana, Fig Balsamic | Leave a Comment »
5 ounces prewashed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved
Vinaigrette (makes 1/2 cup)
3 Tbsp SOOC Roasted Butternut Squash Seed Oil
3 Tbsp SOOC Lemon EVOO
1 tsp Dijon mustard
1 1/2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar
1/4 teaspoon salt
Pepper to taste
Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add balsamic vinegar until combined. Season with salt and pepper. Set aside.
In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.
Posted in News, Recipes, Salads | Tagged Butternut Squash Seed Oil, Lemon evoo, Sicilian Lemon Balsamic | Leave a Comment »
8 to 9 Small to Medium Red And Yellow Beets
1 Tablespoon Butter
1 Cup Walnut Halves
2 1/2 Tablespoons Maple Syrup
Salt & Pepper
3 Ounces Goat Cheese
1/4 Cup Sicilian Lemon Balsamic Vinegar
1 Teaspoon Dijon Mustard
1 Tablespoon Honey
1/2 Cup Walnut Oil
3 Tablespoons Chopped Chives
Salt & Pepper
Preheat oven to 400 degrees F.
Wash and dry the beets and place in an oven-proof casserole dish, then bake for 45 minutes to an hour, or until the beets are tender when pierced with a knife.
Allow to cool, then cut off each end and peel.
To prepare the walnuts, heat the butter until sizzling in a frying pan over medium heat and then add walnuts.
Cook the walnuts for about 2 minutes, shaking the pan a few times while they cook.
Add the maple syrup and season with salt and pepper.
Remove from the heat and set aside.
To make the dressing, add all of the ingredients into a bowl and whisk until smooth.
To assemble the salad, slice the beets and arrange them attractively onto four plates.
Sprinkle with walnuts and crumble the goat cheese over the beets.
Whisk the dressing once more, and then drizzle some of the dressing over each plate.
Posted in News | Tagged Beets, goat cheese, Maple Syrup, Sicilian Lemon Balsamic, Walnut Oil, walnuts | Leave a Comment »